Cookbooks.
These are the books I cook from. Some of them more often than others. A couple are mainly for reference or inspiration.
Chinese Cookbooks.
- The Heritage of Chinese Cooking by Elizabeth Chong
- The Key to Chinese Cooking by Irene Kuo
- Land of Plenty: A Treasury of Authentic Sichuan Cooking by Fuchsia Dunlop
- Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop
- A Taste of China: The Definitive Guide to Regional Cooking by Ken Hom
- The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
- The Wisdom of the Chinese Kitchen: Classic Family Recipes for Celebration and Healing by Grace Young
Japanese Cookbooks.
- Everyday Harumi by Harumi Kurihara
- The Heart of Zen Cuisine: A 600 Year Tradition of Vegetarian Cookery by Soei Yoneda
- Izakaya: The Japanese Pub Cookbook by Mark Robinson
- Japanese Cooking: A Simple Art by Shizuo Tsuji
- Japanese Home Style Cooking by Mihoko Yoshino
- Japanese Homestyle Cooking by Tokiko Suzuki
- The Japanese Kitchen by Hiroko Shimbo
- Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh
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